Sensory Acceptances of Healthy Cookie Products from Buckwheat Fagopyrum esculentum) and Quinoa (Chenopodium quinoa) Flours
Keywords:
Consumer acceptances, Cookie products, Buckwheat flour, Quinoa flourAbstract
The purpose of this research was to evaluate the sensory acceptance of consumers towards healthy cookie productions from buckwheat and quinoa flours in different ratios. The five cookie formulas consist of a control formula and four healthy cookie formulas with the percentages of buckwheat and quinoa flours as follows: 1 (100:0), 2 (75:25), 3 (50:50) and 4 (25:75). The yields of cookie products were 80.88±0.99 - 89.03±1.05. The width and thickness scales of cookie products were 49.71±0.28 - 63.09±0.76 and 11.00±0.70 - 13.57±0.06 mm. The spread ratios of the control formula (5.27±0.09) were significantly different from the four healthy cookie formulas (4.87±0.09 - 3.82±0.05) because different types of flour were used in experiment. After that, 50 volunteer were tested for sensory acceptance using a 9-Point Hedonic Scale. Characteristics were appearance, color, odor, taste, flavor, texture, overall preference. The result showed that the control cookie product was the most accepted by consumers in all characteristics. However, the soft healthy cookies product of formula 4 showed high with preference score for appearance (7.06±1.36), color (7.28±1.31), odor (6.88±1.52), taste (5.52±1.71), flavor (6.02±1.56), texture (5.28± 2.00) and overall preference (6.20±1.74). The results showed that the highest preference scores in all acceptances from the volunteers were expressed in the control formulation. The control formula was significantly different from the four healthy cookies. However, the healthy cookie product in formula 4 (6.20±1.74) received an overall liking score at a slightly like level, which was not different from formula 3 (6.12±1.85) with statistical significance (p>0.05).
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References
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